Baked Potato Casserole RECIPE FOR TODAY

Baked Potato Casserole
Ingredients

8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks
1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
1/2 cup light sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (8-oz. pkg.) shredded 2% cheddar cheese, divided
6 slices turkey bacon, cooked and crumbled, divided
Sliced green onions (optional)

Directions

PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

PREHEAT oven to 350° F. Grease 2 1/2- to 3-quart casserole dish.

RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

BAKE for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

TIP:
• This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.

Baked Potato Rounds RECIPE FOR TODAY

Baked Potato Rounds
4 large baking potatoes, cut into 1/2 inch slices (I used Russet and Yukon)
1/4 cup melted butter
salt and pepper to taste
2 TBL crushed garlic
8 slices bacon, cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions
sour cream

Preheat oven to 400 degrees F (200 degrees C).
Brush both side of potato slices with butter, add salt, pepper and garlic; place them on a parchment lined baking sheet. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once (I forgot to turn them, they were fine).

When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted (I just turned the oven off and let the heat melt it all). Serve with sour cream if desired.

Shrimp Fettuccine RECIPE FOR TODAY

Shrimp Fettuccine
Ingredients:

1 (12 ounce) package fettuccine
1 1/2 lbs uncooked medium shrimp, peeled and deveined
1/2 cup butter
1/4 cup minced fresh parsley
2 garlic cloves, minced
2 tablespoons lemon juice
2 tablespoons chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper

Directions:
Cook fettuccine in a boiling salted water, depending the type of pasta or brand as time varies from one to the other, if its fresh home made pasta it should take between 2 to 3 minutes, always check while its being cooked to keep al dente, whilst dry Pasta it normally takes between 6 to 8 minutes in this case please check instruction on Brands details.

Meanwhile, in a large skillet, sauté shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender.

Drain fettuccine; toss with shrimp mixture and serve
Serves:6

CHICKEN AND CASHEW PASTA RECIPE FOR TODAY

CHICKEN AND CASHEW PASTA
Ingredients:
4 boneless skinless chicken breasts (sliced into strips)
1 cup cashews
½ cup green onions (chopped)
1lb uncooked linguini pasta
2 tablespoons vegetable oil
Sauce-
½ cup hoisin sauce
¼ cup soy sauce
¼ cup sherry wine
1/8 cup red wine vinegar
2 tablespoons chili garlic sauce
¼ cup sugar
5 garlic cloves (minced)
½ teaspoon crushed red chili flakes

Cooking Instructions:
Step 1: Bring a large pot of lightly salted water to a boil. Add linguini and cook according to package directions. Drain and set aside.

Step 2: Meanwhile, in a small bowl combine hoisin sauce, sherry wine, red wine vinegar, chili garlic sauce, minced garlic, and crushed red chili flakes. Add in the sugar and whisk until well combined.

Step 3: Heat 2 tablespoons of oil in a wok or skillet over medium-high heat. Add sliced chicken and stir fry in batches until the chicken is fully cooked (the internal temperature has reached 165 degrees). Add more oil if needed between batches. Remove the chicken from the wok. Pour the sauce mixture into the wok and cook until it becomes bubbly and heated through. Add chicken to the wok, add cashews. Mix well and cook until heated through. Mix the chicken and sauce mixture with the cooked linguini. Add green onions and stir.
(Makes 4 Servings)

Apple Cinnamon Bread RECIPE FOR TODAY

Apple Cinnamon Bread

Don't forget to share on your timeline so you always have this yummy one.

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

Honey Mustard Chicken Thighs RECIPE FOR TODAY

Honey Mustard Chicken Thighs
Ingredients
4-6 skinless chicken thighs
4-6 teaspoons honey mustard dressing
salt and pepper, to taste

Instructions
Preheat oven to 400º F.

Place chicken thighs into a skillet or rimmed baking sheet.

Place into the preheated oven and roast for 22-25 minutes, or until internal temperature registers 160 - 165º F.

Remove from oven and serve immediately.

Notes
For a quick pan sauce, utilize pan drippings. Simply remove the skillet from the oven and place on your stovetop over medium high heat. Add in diced onions or minced garlic and parsley. Reduce by half until the juices have become thickened and syrupy. Remove from the heat, add salt and pepper to taste and drizzle over chicken as it is served.

ROASTED SWEET POTATOES RECIPE FOR TODAY

ROASTED SWEET POTATOES

Ingredients: 6 medium sized sweet potatoes, 1 red pepper, sliced, 1 small onion, sliced, 1 tsp. green peppercorns from a can, 1 tbsp. brown sugar, 1 tsp. salt, 1 tbsp. roasted red pepper and garlic seasoning, 2 oz. butter, 2 tbsp. olive oil, 3-4 sprigs fresh thyme.

Recipe: Peel and slice the sweet potatoes to approximately 1/3-inch thick slices. Put them in a mixing bowl and toss them with the rest of the ingredients until they are evenly seasoned. Arrange the sweet potatoes on a baking tray over parchment paper.

Bake them in a preheated oven at 375 F for about 25 minutes or until they are soft to touch but not mushy. When the roasted sweet potatoes are ready, lift a portion of them with a spatula, without stirring them, and serve it like that.

Oven Baked Sweet Potato Wedges RECIPE FOR TODAY

Oven Baked Sweet Potato Wedges
3 large (6 oz. each) sweet potatoes, scrubbed and cut lengthwise into wedges
2 T. Splenda
2 t. cinnamon
Butter Flavored Non-Stick Cooking Spray

Preheat oven to 400 degrees.

In a medium bowl, combine sweet potatoes, splenda and cinnamon. Spray enough cooking spray into bowl to allow even coating of the sweet potatoes. Toss to coat all potato wedges evenly.

Spread the potatoes in an even layer on a baking sheet sprayed with non-stick cooking spray. Roast the potatoes until tender, about 20 to 25 minutes. Remove from baking sheet and serve immediately

DOUBLE BAKED SWEET POTATO RECIPE FOR TODAY

DOUBLE BAKED SWEET POTATO
Ingredients: 4 medium sized sweet potatoes, 2 oz. shredded mozzarella cheese, 1 egg yolk, 1 Tbsp. brown sugar, 1 pinch freshly chopped thyme, salt and freshly ground black pepper to taste.

Recipe: Wrap each sweet potato with aluminum foil and bake them at 400 F for about an hour, or until soft. Unwrap and let the baked sweet potatoes sit out of the oven for 10 minutes or so. Cut each sweet potato lengthwise to 2 pieces and scoop the inside to leave about 1/2-inch thick potato skin.

Mash and mix the sweet potato scrapings with the remaining ingredients and fill them into a piping bag. Pipe some staffing into each sweet potato skin using the star-shaped tip for the piping bag. Bake the stuffed potatoes at 375 F for 10 minutes. The double baked sweet potato is particularly good served with salmon or pork dishes.

DOUBLE BAKED STUFFED MEXICAN POTATOES RECIPE FOR TODAY

DOUBLE BAKED STUFFED MEXICAN POTATOES
Ingredients: 4 baking potatoes, 1 small sweet potato, 1 roasted red pepper, 1 tbsp. butter, 1 tbsp. chopped cilantro, 1 tsp. garlic powder, 1/4 tsp. cumin powder, 1 tbsp. finely chopped onion, 1 tbsp. bacon fat if available, salt and freshly ground black pepper to taste.

Recipe: Bake the potatoes, including the sweet potato. Let them stand until they cool sufficiently until you can cut them in half. Using a soup spoon, scrape the inside of each potato half. Place all the scrapings in a bowl, add the sweet potato and the rest of the ingredients, and mash everyting together with a potato masher.

Spoon the mixture in the potato boats, and bake them again in a preheated oven until they are hot and lightly browned on top. Serve the double baked potatoes as a side, accompanied by some salsa and sour cream, if desired.

HERBED ROASTED RED POTATOES RECIPE FOR TODAY

HERBED ROASTED RED POTATOES
Ingredients: 2 kg. small to medium red skin potatoes, 2 tbsp. butter, 1 tbsp. dry red pepper and garlic seasoning, 1 tsp. each of fresh chopped thyme, rosemary and cilantro, 1 large pinch dry basil, sea salt and freshly ground black pepper to taste.

Recipe: Cut each red potato to half, and boil them until soft but not falling apart. It usually takes 15 to 20 minutes, depending on size. Strain the boiled potatoes and place them in a bowl. Add the rest of the ingredients and toss well, until the potatoes are coated evenly with all the herbs and seasonings.

Put the red potatoes on a roasting pan and roast them in a preheated oven at 375 F for about 25-30 minutes, or until they are nicely soft. Serve the roasted red potatoes as a side with lamb or beef dishes.

SWEET POTATO CROQUETTES RECIPE FOR TODAY

SWEET POTATO CROQUETTES

Ingredients: 4 sweet potatoes, 1 tablespoon butter, 2 eggs, 1 cup flour, 1 cup Italian breadcrumbs, 1 tablespoon heavy cream, salt and pepper to taste, vegetable oil for frying.

Recipe: Peel, dice and boil the sweet potatoes. Mash them with the butter and season to taste. Let them chill down and then form patties (3" in diameter and 1" thick) or other forms with them. Beat the eggs in a bowl with the heavy cream. Dip each sweet potato patty in the flour, egg mixture and breadcrumbs and pan-fry them on both sides in the oil. You may deep-fry them if you prefer.

BAKED POTATO WITH SOUR CREAM RECIPE FOR TODAY

BAKED POTATO WITH SOUR CREAM
Ingredients: 4 Idaho potatoes, 4 tablespoons sour cream, 1 tablespoon chopped chives, coarse salt, pepper to taste, aluminum foil.

Recipe: Wash and scrub the potatoes under running water. Pierce them with a fork several times, sprinkle with coarse salt and wrap them in aluminum foil. Bake at 425 F for about 45 minutes or until ready. Let the baked potatoes rest for about 5 minutes, then make a slice and open them like a clam. Put in each slit 1 tablespoon sour cream and sprinkle with coarsely ground black pepper and chives.

BAKED STUFFED POTATOES RECIPE FOR TODAY

BAKED STUFFED POTATOES RECIPE

Ingredients: 4 large baked potatoes, 1 plum tomato, diced, 3 tbsp. butter, 1/2 cup diced green bell pepper, 1/2 bunch scallions, chopped (only the green part), 1 garlic clove, pressed, 1 cooked diced chicken breast, 1 cup shredded cheddar cheese, salt and white pepper to taste.

Recipe: Bake potatoes at 350 degrees F for about 1 hour, until soft when pierced with fork. Cut each lengthwise and scoop out centers. Heat the butter in a frying pan and saute the scallions, diced chicken, tomato, bell pepper, and garlic for about 5 minutes. Season the potato halves and the stuffing with salt and pepper to taste. Stuff potato skins with saute mixture. Top with the grated cheese and bake in a preheated oven until the cheese is nicely melted. Serve with salsa and sour cream, if desired.

prehiSPAnic cocoon Bacon N Egg Grilled Cheese Sandwich RECIPE FOR TODAY

prehiSPAnic cocoon Bacon N Egg Grilled Cheese Sandwich
2 eggs
2 tablespoons milk or water
Salt and pepper to taste
3 teaspoons butter at room temperature, divided
4 slices whole wheat or white bread
2 slices slices Colby-Jack or Cheddar cheese
4 slices full-cooked turkey bacon

In a small bowl, beat eggs, milk, salt, and pepper until blended.

In a large nonstick skillet over medium heat, heat 1 teaspoon butter until hot.

Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large, soft curds.

Continue cooking -- pulling, lifting, and folding eggs -- until thickened and no visible liquid egg remains. Do NOT stir constantly. Remove from skillet.

Spread remaining butter evenly on 1 side of each bread slice.

Place 2 slices in skillet, buttered side down. Top evenly with scrambled eggs, cheese, and bacon.

Cover with remaining bread, buttered side up.

Grill sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.

Homemade Apple Fritters RECIPE FOR TODAY

Homemade Apple Fritters
Ingredients

Apple Fritters
1 fresh apple
1 cup all purpose flour
1 1/2 teaspoons baking powder
3 Tablespoons granulated sugar
1/4 teaspoon salt
1 egg ( beaten)
1/3 cup milk
Makes a small batch of about 12 apple fritters)

Glaze
1/2 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2-3 Tablespoons milk (more or less) to get runny consistency
(Makes a small batch of glaze that is enough to lightly coat the fritters)

Deep frying Ingredients
Pure Virgin Coconut Oil
*Our preference is pure virgin coconut oil as it has good health qualities and a tolerance to high heat.
Coconut oil will cook the fritters cook to a golden brown and are they are not greasy.
As coconut oil is pricey, you can strain the oil once cooled and put into a glass sealed container, keep refrigerated and use again for deep frying.
*You can substitute a vegetable oil, such as sunflower or canola. Be careful not to get the oils smoking.
Tools
Deep frying thermometer, tongs & paper towels

Directions

Apple Fritters

Peel and grate the apple a small bowl.

Measure and stir all the dry ingredients together in a medium sized bowl.

Beat the egg and milk together. Pour into the dry ingredients and mix with a fork, add the grated apple and stir with a fork until combined.

In a medium sized pot on the stovetop, heat about 1-inch of coconut oil. Bring the temperature up to 350 degrees. This is very hot so be careful not to have it splash on your skin when cooking the fritters.

Once the oil reaches temperature, drop the batter into the oil with tablespoon. You can shape the fritters as you are dropping in the batter. Cook the fritter until it is brown on the first side then using your tongs, flip them over and cook the other side. It will take about 3-4 minutes to cook through and it is fine to flip them more than once.

Have a plate lined with paper towels ready and use your tongs to lift each fritter out and put onto the paper towel to drain.

Continue until all the fritters are cooked.

Glaze

Mix together the confectioners’ sugar, vanilla and add the milk in increments. Stir with a fork and add enough milk to give you a glazing consistency.

Using a pastry brush, paint the glaze onto each fritter.

Easy Breakfast Tostadas RECIPE FOR TODAY

Easy Breakfast Tostadas

Ingredients:

1 whole grain flour, corn or GF tortilla per person (homemade tortillas are the best!)
2 eggs per person you’re serving
Leftover taco meat, refried beans or fajita ingredients
Sour cream
Pico de gallo (or salsa)
Diced avocado (or guacamole)
Shredded cheese
Finely chopped fresh cilantro

Directions:

1. Place tortillas in 250-degree oven to allow them to slowly crisp-up (about 5-8 minutes).

2. Heat a large skillet over medium heat. In a large bowl, whisk eggs with just a bit of water or milk, until foamy.

3. Add some butter or olive oil to the hot pan and then carefully pour in the eggs. Using a whisk (or wooden spoon), gently stir eggs until curds form. Switch to a spatula to turn over eggs until cooked, but not dry. Transfer to a large bowl and cover.

4. Place the scrambled eggs, tortillas and all of the remaining ingredients out on the counter to form a build-your-own Breakfast Tostada Buffet.

5. Then, hand everyone a plate and take turns creating your own delicious tostada – definitely a fun and healthy way to start the day!

Grandmothers Homemade Cabbage Rolls RECIPE FOR TODAY

Grandmothers Homemade Cabbage Rolls
Ingredients
1 large head of savoy cabbage (frozen overnight)

Filling
5 cups pre-cooked rice (about 2 cups uncooked)
2 tablespoons butter
1 medium onion, finely chopped (about 1/2 cup)
1 pound lean ground beef
1/2 teaspoon sea salt

Sauce
1 can tomato soup
1/4 cup butter
1/2 cup water
This makes about 20 cabbage rolls, depending on the leaves from the cabbage.

Directions

The night before place a head of cabbage into the freezer.

Assembly

Preheat oven to 350 degrees F.

The day of cooking, begin by preparing the filling.

Cook the rice according to the package instructions and set aside once its cooked.

Saute the diced onions in butter over medium high heat until they are golden brown. Dont forget to stir. Once they are brown, set them aside to cool.

Without washing your pan, saute the ground meat until it is cooked through. Use a wooden spoon to break it up into small pieces.

In a large bowl, combine the rice, meat, onions and some salt and pepper to taste.

Now in a small saucepan, combine the water and tomato soup. Bring to a boil and then pour one large spoonful into your casserole pan.

Remove the frozen cabbage from the freezer and place it into a large bowl of hot water.

Use a knife to slice the hard base of the cabbage leaves.

Remove the leaves one at a time and place on a paper towel to dry.

Carefully cut away any hard part of the cabbage stem.

When you get to a point in the cabbage where the leaves are too small to use, you can save that portion of the cabbage to freeze and use for homemade soup or lazy cabbage rolls. If the water cools off and the cabbage is not coming apart easily, add more hot water.

One at a time, fill each cabbage leaf with about 3 spoonfuls of filling.

Roll at the center of the leaf first, fold in the sides and then continue to roll.

Line the bottom of the roaster pan with a couple of the reserved outer cabbage leaves so that the cabbage rolls do not stick to the bottom. Use your ladle and put a scant layer of tomato sauce.

Place the prepared cabbage roll into your casserole dish.

Continue until all the leaves are filled, packing the cabbages snuggly together. When one row is done, spoon on tomato sauce and do the next row. Top with remaining tomato sauce. Cover with a lid or tinfoil and bake for 45 minutes.

This recipe made two (2.5L/2.6Q sized casserole dishes). You can also do in one large baking pan.

Delicious served with sour cream.

Note: You can prepare ahead of time, and keep in the refrigerator overnight before baking. OR...You can also bake them, refrigerate and reheat at 325 degrees for 45 minutes when ready to serve. Either way, the flavor of these cabbage rolls is delicious.

Chicken Kebabs With Barbecue Sauce RECIPE FOR TODAY

Chicken Kebabs With Barbecue Sauce
Ingredients
4 boneless, skinless chicken breasts, cut into 1-inch cubes
2 teaspoons sea salt
2 tablespoons paprika
2 teaspoons granulated sugar
12 wooden skewers, soaked in water for an hour
1 cup barbeque sauce, devided
3 jalapeno peppers, sliced into 4
12 cherry tomatoes

Directions

In a large bowl, toss the chicken and salt together.

Heat grill to medium-high heat.

Sprinkle the paprika, and sugar over chicken, mix to evenly coat.

Thread the chicken meat tightly together onto the skewers.

Thread a pepper piece and a tomato to finish each skewer.

Divide barbeque sauce into two portions.

Place the chicken on grill, turning every 2-3 minutes until well browned, about 8 minutes.

Brush kebabs using only one portion of BBQ sauce; flip and cook until sauce is brown in spots, about 1 minute.

Brush again with sauce; flip and continue to cook until chicken is cooked completely through.

Remove the kebabs from the grill, coat with second portion of sauce and let rest for 5 minutes.

prehiSPAnic cocoon Sweet Pepper, Ham N Onion Omelet RECIPE FOR TODAY

prehiSPAnic cocoon Sweet Pepper, Ham N Onion Omelet
Ingredients:
3 large egg whites
1 teaspoon water
Salt and pepper to taste
1 teaspoon olive oil
1/3 cup chopped onion
1.4 sweet red pepper
2 thin slices of Black Forest ham
1 small handful of chopped cilantro or parsley
Vegetable cooking spray

Directions:

Combine egg whites, water, salt and pepper in a small bowl. Stir briskly with a fork. Heat a 10-inch nonstick skillet over low heat, add oil and brush it around. Add and slowly sauté onion, red pepper and ham. When browned, add cilantro or parsley.

Cook for 30 seconds longer and move mixture to a small bowl. Wipe out skillet and spray with vegetable cooking spray and pour egg whites into skillet.

Tilt the skillet and use a spatula to lift the edge and let the uncooked portion run underneath.

Cook for a few more seconds until it turns slightly golden on the bottom.

Add ingredients and fold over to serve.

Vegetable Dip RECIPE FOR TODAY

Vegetable Dip
Ingredients
1 1/2 ounces Gouda or cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1teaspoon Spike seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Grate the cheese with a fine grater.

In a mixing bowl stir together the sour cream, mayonnaise, Spike seasoning, salt, pepper and grated cheese.

Do a taste test and adjust the flavor to suit your taste.

Put into a container that has a lid and keep refrigerated.

This dip will dissapear quicky and you may want to double the batch.

Chili Cheese Fries RECIPE FOR TODAY

Chili Cheese Fries
Ingredients
1 bag (32 ounce) frozen seasoned french fries
1 Tablespoon chili seasoning
1 can chili
1 cup grated cheddar cheese
1/4 onion, chopped

Directions

Preheat oven according to package directions.

Combine french fries and chili seasoning in a large bowl. Toss until fries are well coated.

Evenly spread seasoned fries in a single layer on a baking sheet and cook according to package directions. Be sure to turn fries part way through cooking.

While fries are baking, bring chill to a simmer in a sauce pan over medium heat.

When fries have finished baking, remove them from the oven and place them on a serving platter.

Set your oven to broil.

Pour the hot chili evenly over the fries.

Sprinkle over the cheddar cheese.

Return the fries to the oven and broil for 5 minutes.

Carefully remove the platter from the oven using oven mitts.

Sprinkle with chopped onion.

Chia Seed Muffins RECIPE FOR TODAY

Chia Seed Muffins

Makes: 12 muffins / Preparation time: 10 minutes

Total time: 35 minutes

These make a generous size muffin. You also can make them in a mini muffin pan.

1 stick (1/2 cup) unsalted butter, softened

3/4 cup raw or regular sugar

2 large eggs, lightly beaten

3/4 cup plain yogurt

1 1/2 teaspoons vanilla extract

2 cups whole wheat pastry flour or unbleached all-purpose flour

1/3 cup chia seeds

1/2 teaspoon salt

1/4 teaspoon baking soda

OPTIONAL TOPPING

2 tablespoons sugar and 1/4 teaspoon cinnamon

Preheat the oven to 375 degrees. Line muffin pans with paper liners or lightly grease.

In a large bowl, cream the butter and sugar until light and fluffy. Blend in the eggs, yogurt and vanilla.

In a separate bowl, combine the flour, chia seeds, salt and baking soda.

Slowly add the dry ingredients to the creamed mixture and blend until just combined. Do not overmix.

Fill each muffin cup 2/3 full of batter.

Sprinkle with the cinnamon sugar if using. Bake until golden brown, 15 to 20 minutes. Remove from oven and cool slightly before removing from the tin.

From "Chia: The Complete Guide to the Ultimate Superfood" by Wayne Coates 

Potato Omelet RECIPE FOR TODAY

Potato Omelet
Ingredients
6 eggs 
1/4 cup whole milk 
2-3 large Russet potatoes, boiled, peeled and cubed 
1 Tablespoon olive oil
8 slices bacon, fried
6 baby red and orange tomatoes, cut in halves
olive oil
salt and pepper
1 cup grated cheddar cheese

Directions

Preheat oven to 450 degrees F.

Precook the bacon strips in a frying pan, and set aside.

We are also using potatoes that have been boiled, peeled and cubed ahead of time.

In a mixing bowl, beat the eggs with 1/4 cup milk.

In a medium, oven-proof frying pan, re-heat the potato cubes in the olive oil over medium heat, cooking about 3-5 minutes. Add the tomato halves and slightly heat.

Pour the egg and milk mixture over the potatoes and cook over until eggs are just almost cooked.

Remove frying pan from stovetop and sprinkle with grated cheese.

Place the frying pan into the preheated oven and broil for 5 minutes to set top.

Lay the cooked bacon strips on top.

Variation: Add any variation of vegetables or meats that you want, such as mushrooms, onions, sausage, etc.

Chicken Mushroom Alfredo RECIPE FOR TODAY

Chicken Mushroom Alfredo
Ingredients
1 Tablespoon vegetable oil
2 chicken breasts
2 Tablespoons butter
2 cups mushrooms, sliced
1 Tablespoon butter
4 cloves garlic, minced
1 cup chicken broth
1 1/2 cups cream
1 Tablespoon cornstarch, dissolved in
3 Tablespoons water
3/4 cup grated parmesan cheese
1/2 package of noodles (ravioli, penne, or linguini are great)
(Serves 2)

Directions

Bring a large pot of water to boil for the pasta. Cook pasta according to instruction. When the pasta is ready, drain the water, add a drizzle of olive oil and a pinch of salt. Stir and let sit with lid on until ready.

Slice chicken into strips.

Heat a large frying pan to medium-high heat and add a spoonful of vegetable oil.

Add chicken and cook until no longer pink (about 4 minutes on each side.

Remove chicken from pan.

In same pan melt 2 tablespoons butter.

Saute the sliced mushrooms over medium heat for a couple of minutes.

Add half the garlic and continue to stir and cook until the mushrooms have browned.

Transfer mushrooms to the bowl with the chicken.

In the same pan, add another Tablespoon of butter, and the remaining garlic.

Cook for 1-2 minutes until garlic is just softened.

Add chicken broth and bring to boil for 5 minutes.

Add cream and bring to boil, and immediately turn down heat and simmer for 5 minutes.

In a small bowl, mix together water and corn starch to form a paste.

Add corn starch a little at a time to the pan to thicken to desired consistency.

Add parmesan, salt and pepper to taste.

To serve, add a spoon of pasta, chicken and mushrooms and top with creamy sauce, salt and pepper.

Honey Lemon Chia Seed Muffins RECIPE FOR TODAY

Honey Lemon Chia Seed Muffins
Author: Julie Wampler
Recipe type: Dessert, Muffins
Serves: 12 muffins
Ingredients:
1¾ cups all-purpose flour
¾ cup granulated sugar
2½ tsp. baking powder
¼ tsp. salt
¾ cup part-skim ricotta cheese (see note below)
½ cup water
¼ cup olive oil
Zest of 2 lemons
2 tbsp. fresh lemon juice
1 egg
2 tbsp. chia seeds
2 tbsp. honey, melted
Cooking spray

Instructions:
1. Preheat oven to 375 degrees Fahrenheit. Line a standard 12-cup muffin pan with cupcake
liners and lightly spray them with cooking spray. Set aside.

2. In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. In a medium bowl, mix together ricotta, water, olive oil, lemon zest, lemon juice, and egg.

4. Make a well in the center of the dry ingredients, pour the wet ingredients into the middle then
mix together with a wooden spoon. Add the chia seeds then gently fold into batter.

5. Evenly divide batter into prepared muffin pan using a large scoop.

6. Bake for 16 minutes or until a toothpick inserted in the middle comes out clean.

7. Let cool for 5 minutes then with a pastry brush, gently brush melted honey onto the tops of
the muffins.

8. Cool completely then enjoy!

Perfect Cheesecake RECIPE FOR TODAY

Perfect Cheesecake
Ingredients
Crust
1 1/4 cup almond flour
1/4 cup packed dark brown sugar 
4 Tablespoons unsalted butter, melted
1/4 teaspoon cinnamon

Filling
3 cups (24oz) cream cheese
1 cup granulated sugar
2 Tablespoons cornstarch
2 teaspoons vanilla extract
2 Tablespoons Bailey’s Irish Cream
12 ounces white chocolate, melted
2 cups sour cream
3 large eggs

Topping
1/2 cup white chocolate, melted
1/2 cup raspberry jam

Directions
Crust

Preheat the oven to 325 degrees. Grease the bottom and sides of a 9" spring form pan.

Combine the almond flour, brown sugar and melted butter in a small bowl and mix until thoroughly combined.

Press the mixture into the bottom of the spring form pan.

Bake for 15 minutes.

Cool to room temperature before adding filling.

Filling

Preheat the oven to 325 degrees.

Fill a 9 x 13 inch pan with about 1 inch of hot water and place into oven.

Using an electric mixer, beat the cream cheese and the sugar just until incorporated. Scrape down bowl as necessary.

Add the cornstarch. Beat on low speed until the cornstarch disappears.

Add the vanilla and Irish Cream, Beat until combined.

Add the sour cream. Beating until combined.

Add the melted white chocolate then the eggs. Beat on low speed until combined.

Pour the batter over the crust in prepared pan.

Place the cheesecake into the “water bath” in the oven. The water should come halfway up the side of the cheesecake pan.

Bake for 45 minutes or until the center is almost set.

Turn off the heat and leave cheesecake in the warm oven with the door ajar for one hour.

Remove from the oven and run a small knife around sides of cake and leave it to cool completely.

Once, the cheesecake has cooled, cover the pan with plastic wrap and place it in the refrigerator for at least 6 hours to overnight.

Topping

When ready to serve, melt white chocolate and place spoons of white chocolate and jam alternately, draw a toothpick through to make designs.

Bean and Cheese Quesadilla RECIPE FOR TODAY

Bean and Cheese Quesadilla
Ingredients
1 x 28 ounce can refried beans 
1/2 cup salsa 
1 large onion, diced
vegetable oil (for cooking)-we use extra virgin olive oil
Large flour tortillas
1 cup cheddar cheese, grated
1 small bunch cilantro, chopped

Directions
In large frying pan, cook onions with 1 tablespoon vegetable oil.

Remove and add a bit more oil.

Place tortilla in pan and brown one side, then flip.

Spread with thick layer of beans over 1/2 of tortilla.

Spread thin layer of salsa over beans and sprinkle that 1/2 of tortilla with onions, cheese and cilantro.

Fold plain 1/2 of tortilla over bean side and press down.

Carefully turn over and brown other side.

Cut each quesadilla into 6 wedges.

Chia Chocolate Mousse RECIPE FOR TODAY

Chia Chocolate Mousse
Makes 2 servings

1/3 cup unsweetened cocoa powder
2 tbsp powdered coconut sugar*
3/4 cup coconut milk (where to buy BPA free coconut milk)
2 tbsp ground chia**

Optional:
Add 2 tbsp peanut butter
with additional 1 tbsp powdered coconut sugar

* to powder the coconut sugar, simply grind in a small coffee grinder like this one.

**to grind chia seeds blend in a small coffee grinder. This will make a powder that will thicken the mixture and create a jelly-like pudding texture.

1. Mix all ingredients together using a food processor or hand blender ( I used a hand blender). If you want to make peanut butter and chocolate pudding add 2 tbsp peanut butter and 1 extra tbsp of sugar (the saltiness of the peanut butter requires extra sweetener).

Sweet Chili Chicken Wings RECIPE FOR TODAY

Sweet Chili Chicken Wings
Ingredients
3 Tablespoons peanut oil 
1/4 cup rice vinegar 
1 Tablespoon soy sauce, divided 
2 garlic cloves, minced
1/2 teaspoon minced fresh ginger
1 1/4 lbs chicken drumettes and wings, tips trimmed and cut at the joint
1/4 cup sweet Thai sweet chili sauce
1 Tablespoon hot sauce (optional)
(Makes 2-4 servings)

Directions
Whisk together the peanut oil, rice vinegar, 2 teaspoons of the soy sauce, garlic and ginger in a mixing bowl large enough to marinade the chicken in.

Place chicken wings in marinade and toss to coat.

Cover with plastic wrap and refrigerate for one full hour.

Preheat oven to 400 degrees.

Line a baking sheet with aluminum foil.

Place the marinated chicken wings onto the pan.

Cook 20 to 25 minutes or until chicken is cooked through and skin has darkened. Turn at least once, more if you feel necessary.

In a lark bowl, whisk together sweet Thai chili sauce, the hot sauce (if using) and the and remaining teaspoon of soy sauce.

Taste and add more hot sauce if desired.

Transfer the cooked hot wings to the bowl of sauce and toss to coat.

Cake Donuts RECIPE FOR TODAY

Cake Donuts
 
Ingredients
2 cups all purpose flour 
1 1/2 teaspoons baking powder 
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup butter, at room temperature
2/3 cup brown sugar
1 egg, slightly beaten
1/3 cup maple syrup
1/3 cup apple cider
1/3 cup plain yogurt
2 Tablespoons grapeseed oil

1/2 cup granulated sugar for coating (more or less, depending how much sugar you want on them)

Directions
Preheat your oven to 400 degrees F.

Grease donut mold pan with butter.

Depending on the size of your donut mold pan, you may have to do more than one batch.

This recipe uses a 4-hole-mold, and is done in 2 baking batches.

In a mixing bowl, combine the flour, baking powder, baking soda, salt and cinnamon.

In a large mixing bowl, using an electric mixer, beat the butter, brown sugar, egg, maple syrup, apple cider, yogurt and oil together until creamy.

Stir in the dry ingredients until just blended. Do not over mix.

Spoon the batter into the greased donut pan.

Depending on the size of your pan, it will determine if you will need to do one or two batches.

Place into the preheated oven and bake for 10-12 minutes.

Remove from the oven and let cool slightly before removing the donuts from the pan.

If you have more batter, then clean the mold, grease again and repeat the process.

While the donuts are warm, coat them with sugar.

Put the sugar into a brown paper lunch bag.

Place 2-3 warm donuts at a time in the bag and gently shake and flip the bag from side to side to coat the donuts.

Remove the donuts from the bag into a bowl and repeat with the other donuts.

VEGAN CHIA SEED PANCAKES RECIPE FOR TODAY

VEGAN CHIA SEED PANCAKES
By Deryn
Recipe type: Breakfast
Cuisine: Vegan
Serves: 3-4

INGREDIENTS
1½ cups all-purpose flour
1 tbsp baking powder
1 tsp salt
3 tbsp chia seeds
1 tsp cinnamon
3 tbsp maple syrup
1 tsp vanilla
1½ cup almond milk
1 tsp apple cider vinegar

INSTRUCTIONS
Mix all the dry ingredients together in a bowl.

Add the almond milk, vanilla, maple syrup and ACV and stir until "just mixed."

Let sit for 5-10 minutes so the chia can work it's magic.

Cook in approximately ¼ cup scoops over medium heat in a lightly oiled pan.

Flip when bubbles appear in the middle of each pancake.

Cook for another 3-5 minutes on the other side.

Makes approximately 10 pancakes.

Oven Baked Ribs RECIPE FOR TODAY

Oven Baked Ribs
Ingredients
2 racks pork baby back ribs
1 teaspoon salt
1 teaspoon pepper
2 garlic cloves, minced
1 Tablespoon olive oil

*1 cup of your favorite barbecue sauce

Directions

Grandmother's Recipe Book SALE Today Only

Preheat oven to 225F.

In a small bowl mix together oil, garlic, salt and pepper.

Rub mixture over ribs.

Place ribs, meat side down, in a baking dish.

Cover with aluminum foil and place in oven.

If you are using regular sized ribs, bake for 4 hours, baby back ribs will be about 3.5 hours.

Drain off the drippings. Carefully turn the ribs over using two spatulas so the meat side is up.

Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.

Remove from oven and serve them up with a side of potato salad and some baked beans.

Glazed Chicken Drumsticks for the Grill RECIPE FOR TODAY

Glazed Chicken Drumsticks for the Grill
Ingredients:
Chicken drumsticks
8 Empire Kosher Chicken Drumsticks
Olive oil for brushing
Salt and pepper, to taste

Glaze
1 tablespoon olive oil
1 shallot, minced
2 cloves garlic, minced
1/2 cup rice wine vinegar
1 cup chicken broth
1/4 cup honey
1 cup pineapple juice
1/3 cup soy sauce
1 tablespoon Dijon mustard
Salt and pepper to taste

Recipe Instructions:
Chicken drumsticks
1. Preheat grill on medium high heat.
2. Brush chicken drumsticks with oil and sprinkle with salt and pepper.
3. Grill the drumsticks until just evenly browned on each side.
4. Move the drumsticks to a cooler part of the grill and cover with a lid.
5. Continue cooking for about 30 minutes. While cooking, prepare the glaze.

Glaze
1. In a large skillet, heat oil on low heat, add shallot and garlic until golden brown.
2. Increase heat to medium high, adding remaining ingredients.
3. Heat to boil, then reduce to a simmer.
4. Continue cooking on medium-low heat until mixture is reduced by half - about 20 minutes. Glaze should be thick, resembling maple syrup.

To finish cooking and glazing
1. Brush the glaze on the drumsticks. Cook for 10 minutes longer, at medium heat.
2. Brush additional glaze on the drumsticks for another 10-15 minutes until the drumsticks are cooked through.
3. Check temperature with a meat thermometer. Drumsticks should register 180 degrees.
4. Remove from the grill and allow chicken to cool 10 minutes.

Chocolate Ganache Cake RECIPE FOR TODAY

Chocolate Ganache Cake
Ingredients 

Cake 
2 cups boiling water 
1 cup cocoa powder
2 3/4 cups all purpose flour
2 1/2 cups granulated sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, at room temperature
4 eggs
1 teaspoon pure vanilla extract

Marshmallow Filling
1/2 cup butter
2 cups confectioners' sugar
2 teaspoons pure vanilla extract
pinch salt
1 jar (7 1/2 ounces) Marshmallow Fluff or Marshmallow

Ganache
2 cups milk chocolate chip
2/3 cup butter
4 Tablespoons heavy cream

Directions

Cake

Preheat oven to 350°F.

Prepare three 9-inch cake pans by lining with parchment paper, greasing and lightly flouring.

Put 2 cups of water into a saucepan, mix in the cocoa and boil. Stir until combined and smooth, then turn off and set aside to cool.

In a bowl, mix together the flour, sugar, baking soda, baking powder and salt.

In a large bowl, use an electric mixer to beat the butter, sugar, eggs and vanilla together.

Beat in the the dry ingredients alternating with the chocolate mixture.

Beat just until blended, do not over mix.

Divide the batter into the three prepared pans and bake for about 30 minutes or until a toothpick inserted in the middle comes out clean.

Remove cakes from oven, place on cooling racks and leave them in the pans for 5 minutes.

After 5 minutes, remove from pans, remove the parchment paper and cool completely on wire racks before frosting.

Let the cakes cool completely before frosting.

Filling

Cream together butter and the sugar until light and fluffy. Add vanilla, marshmallow and enough milk to make a fluffy filling. Beat until well blended.

Ganache

In a double boiler or a pot filled with water and a bowl, melt chocolate, butter and heavy cream. Stir until smooth.

Assembly

Place a layer of cake, then a layer of marshmallow filling, a second layer of cake with the remaining marshmallow filling.

Place the top layer of cake and drizzle on the ganache, letting it run down the sides. Let the ganache cool for an hour before cutting the cake.

Broccoli Cauliflower Bake RECIPE FOR TODAY

Broccoli Cauliflower Bake
Ingredients
7 cups fresh cauliflower 
6 cups fresh broccoli 

Sauce

3 tablespoons butter
1/3 cup all-purpose flour
1 1/2 teaspoons spicy brown mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
3 3/4 cups milk
1 1/2 cups shredded mozzarella cheese, divided
1 1/2 cups shredded Swiss cheese, divided

Simple Chicken Balls (Optional)

1 pound ground chicken meat
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper

Directions
Preheat oven to 400 degrees F.

Clean and cut veggies.

Place in a dutch oven with about 1 inch of water and bring to a boil.

Reduce heat and simmer for about 5 minutes or until the veggies are tender but still crisp.

Coat a 9 x 13 baking dish with nonstick spray and spread the veggies into the pan evenly. Set aside.

Sauce

Melt the butter in a medium sauce pan.

Gradually stir in the flour, followed by the mustard, salt, nutmeg and cayenne pepper.

Gradually add the milk and then bring to a boil.

Cook for 1 - 2 minutes, stirring constantly until thickened.

Reduce heat and blend in about half of the cheeses until melted. Remove from heat.

Simple Chicken Balls (Optional)

Shape ground chicken into 1 inch balls and season with salt and pepper.

Cook in a medium skillet with olive oil on medium heat until no pink is showing.

Broccoli Cauliflower Bake

Pour the sauce over the veggies in the baking dish. If you prepared the chicken balls, add them to the top.

Bake uncovered for 20 minutes or until the cheese sauce is bubbly.

Sprinkle the rest of the cheeses on top and continue baking for another 5 minutes or until the top is lightly browned.

(Serves 6)

Pork Chops with Dijon Herb Sauce RECIPE FOR TODAY

Pork Chops with Dijon Herb Sauce
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 chop • Old Points: 4 pts • Points+: 4 pts
Calories: 166.5 • Fat: 9.2 g • Carb: 2.6 g • Fiber: 0.2 g • Protein: 16.4 g

Ingredients:
1 tsp butter
4 pork chops (22 oz with bone, fat removed), 1 inch thick, trim all visible fat
1/2 tsp salt
fresh ground pepper
3 tbsp chopped onion
3/4 cup fat free chicken stock
1 tbsp dijon mustard
2 tbsp chopped, fresh herbs like parsley, chives

Directions:

In a large frying pan heat the butter over moderately low heat. Season pork with salt and pepper.

Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.

Add the onion to the pan and cook, stirring, until soft, about 3 minutes. Add the stock and boil until it reduces to 1/2 cup, about 3 minutes. Stir in the mustard, herbs, and 1/8 tsp pepper. Put the chops on a platter and pour the sauce over the meat.

Food and Wines says it is ok if the pork chops are pink in the center. Trichinosis is killed at the relatively low temperature of 150°. I use a thermometer to check the center and usually leave it until it hits 160°. Don't overcook or they will become dry.

Chinese Chicken Fried Rice RECIPE FOR TODAY

Chinese Chicken Fried Rice
Ingredients

3 cups cooked white rice
1/2 lb boneless, skinless chicken breasts
2 eggs
A few drops of dark Soya sauce
2 teaspoons Soya sauce
1 teaspoon vinegar
1 teaspoon oyster sauce
1/2 teaspoon pepper powder
1/2 small onion finely chopped
4 cloves garlic finely chopped or minced
3/4 cup total of chopped vegetables (1/4 cup thinly sliced celery, 1/4 cup finely chopped red pepper, 1.4 cup peas)
2 teaspoons Corn starch

Directions
Cut chicken into bite size pieces.

Combine soya sauce, and vinegar.Pour half of this into the chicken along with pepper powder and corn starch and marinate this for ten minutes.

Pour two teaspoons of oil in a pan and stir fry this chicken till it turns white and is cooked through.

In the same pan stir fry all the vegetables starting with the onion for two minutes, then toss in celery and red bell pepper and green peas and cook for one minute longer. Remove from heat and put to the side.

In a hot pan add a little oil and add minced or finely chopped garlic and stir for a few seconds then and add eggs. Cook and scramble the eggs and add in chicken vegetables, remaining soya sauce mixture, dark soya sauce, oyster sauce and pepper powder. Mix well and add rice. Fry rice for one more minute. Serve hot.

prehiSPAnic cocoon CinnApple N Mixed Berries Shake RECIPE FOR TODAY

prehiSPAnic cocoon CinnApple N Mixed Berries Shake
Ingredients:
½ cup mixed berries
½ apple, cored and chopped or ½ cup apple sauce
½ cup crushed ice
½ cup almond milk or coconut milk
1 teaspoon honey
1 pinch cinnamon

In a blender, add mixed berries, cinnamon and honey. Blend together until smooth. Add apple and blend again for 30 seconds if using apple sauce, or until apple is pureed to your liking. At this point, add the crushed ice and milk and blend again for 20-40 seconds, depending on how smooth you want the drink. You can also add more honey if you like. Once the blending is done to your liking, pour into a tall glass and serve it immediately.

This drink tastes best when consumed fresh.